This is a super-easy, satisfying, low-weight recipe and ideal candidate for a tramping dinner at any time. But where you might put up with a weightier meal for the first night, this is an especially useful go-to for later on.
When it comes to the pasta, I prefer soba noodles. They’re tasty and have the advantage of quick cooking—but this is merely personal choice.
The following recipe serves two.
You will need…
- 2 servings of Hakubaku soba noodles
- dash of cooking oil
- 3-4 bier sticks or chorizo sticks, chopped
- 150g olives (Kalamata olives are great)
- 100g Genoese pesto
- Parmesan cheese (20g)
Method
Add water and a dash of oil to your billy, and bring to the boil. Add the noodles and cook until tender (a few minutes at most). While the noodles are cooking, chop the bier sticks.
Once the noodles are done, turn off the stove and add the bier sticks, olives and pesto. Give it a good stir and let sit in the billy for a minute or two, with the lid on.
Serve into two bowls and garnish with the parmesan cheese. That’s it!
You can add whatever else you think would liven it up—wasabi peas, a chilli, or something else that’s floating around in your pack!
Also, you can of course turn this into a vegetarian option by replacing the meat with mushroom or other substitute.
Frontcountry food assessment
Portable factor: No issues. This recipe is perfect for easy-breezy travel.
Faff factor: Probably the fastest frontcountry meal I’ve found to date where I haven’t done any preparation at home.
Gourmet factor: 4/5. A damn sight better than dehydrated Backcountry Cuisine—you’ll have everyone else’s noses twitching and eyeing up your meal in no time!